| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Diabetic, Poultry, Main dish, Vegetables, Chili | 4 | Servings | |
INGREDIENTS
| 1 | tb | Virgin Olive oil; |
| 2 | cl | Garlic; minced |
| 3 | Bell peppers; red green; yellow cut into strips; | |
| 2 | md | Onions, sliced |
| 1 | ts | Cumin; ground |
| 1 1/2 | ts | Leaf oregano; |
| 2 | ts | Fresh hot chili pepper or |
| 1 | ts | Dried hot pepper flakes; |
| 12 | oz | Chicken breasts; skinned And boneless |
| 3 | tb | Fresh lemon juice; |
| 1/4 | ts | Salt; |
| 1/2 | ts | Black pepper; |
| 2 | tb | Fresh parsley; chopped |
INSTRUCTIONS
In a large non-stick skillet, heat oil, add garlic and cook 1 munute. Add bell strips, sliced onion, cumin, oregano, and chile. Mix, cover, and cook over medium heat 10 minutes. Slice chicken in 1/2" strips and sprinkle with lemon juice. Add vegetables; stir. Cook, covered, medium heat 10 minutes more. Stirring occasionally. Add salt and pepper and garnish with parsley. Serve with "Hash Browns Potatoes" Food Exchange per serving: 3 LOW/FAT MEAT ECHANGES + 1 VEGETABLE EXCHANGE CAL: 174 CHO: 60mg; CAR: 6g; PRO: 23g; SOD: 168mg; FAT: 6g; Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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